Homemade Spinach and Ricotta Ravioli with Sage Butter
If you love fresh, comforting Italian food, this spinach ricotta ravioli recipe is a must! Soft, tender, and full of fresh flavours, these handmade ravioli are filled with fresh spinach and creamy ricotta cheese, with just the right touch of lemon zest and black pepper.If you've never made ravioli before, I'll also talk you through some easy options for beginner pasta makers!
Servings: 2 people
Calories: 1027kcal
Equipment
- Ravioli mould or ravioli stamp, ravioli rolling pin, cooker cutter or pastry cutter
Ingredients
Pasta
- 200 g 00 flour
- 2 Whole eggs
Filling
- 250 g Ricotta drained
- 200 g Frozen spinach weighs 100g when thawed
- 60 g Parmesan grated
- 1 Egg yolk
- ¼ teaspoon Nutmeg freshly grated
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- ½ Lemon zest & juice
Sage Butter Sauce
- 6 Sage leaves
- 50 g Butter
- 1 teaspoon Olive oil
Instructions
Make the Pasta
- To make the perfect pasta dough in a stand mixer or food processor, mix the flour, eggs and a few drops of olive oil.I use a dough hook in my KitchenAid and knead on speed 2 for 8 minutes. Or knead by hand on a clean work surface until smooth and elastic, about 10 minutes.Then wrap in plastic wrap and let rest for 30 minutes and store in the fridge until ready to use.200 g 00 flour, 2 Whole eggs
Make the Ravioli Filling
- Defrost the frozen spinach in the microwave or pour boiling water over it, and remove the excess water by squeezing through a sieve or strainer.Then in a small bown, combine with fresh ricotta, Parmesan cheese, lemon zest, juice, touch of nutmeg, black pepper, and salt.Leave in the fridge to cool and firm.250 g Ricotta, 200 g Frozen spinach, 60 g Parmesan, ¼ teaspoon Nutmeg, ½ teaspoon Salt, ¼ teaspoon Black pepper, ½ Lemon, 1 Egg yolk
Roll Out the Pasta
- Using a rolling pin, roll into a rectangular shape, then roll through a pasta machine from the widest setting (mine being 1), then crank it up and roll until you get to setting 6 and your pasta sheet is 1mm thick.Dust with a little flour as you go to prevent sticking throughout.
Shape the Ravioli
- Quick method: spread your spinach filling on your a single layer sheet, then top with another and use a ravioli rolling and a zig zag pasta cutter.No tool method: Place spoonfuls of filling evenly on one sheet of dough, leaving space in between and add a second sheet of pasta on top, pressing out air bubbles. Then cut with a cookie cutter, ravioli stamp, or sharp knife.Ravioli mold: Place one sheet of pasta over your lightly floured mold, pressing gently to form indentations. Spoon a small amount of the spinach ricotta filling into each cavity using a piping bag or small spoon and dampen the edges with water using your finger or pastry brush before adding the top layer and use a rolling pin on the tray to seal the edges and turn out carefully.
Make the Sage Buuter Sauce
- In a large pan, melt the butter with fresh sage leaves and cook until crisp and the butter has started to brown.Then add a drizzle of olive oil.6 Sage leaves, 1 teaspoon Olive oil, 50 g Butter
Boil the Ravioli
- Bring a large pot of water to a gentle boil with a teaspoon of salt.Add the fresh ravioli in batches and cook for 3 minutes, which they float to the surface.Remove carefully with a slotted spoon and toss into the butter and serve with more grated parmesan.
Video
Nutrition
Calories: 1027kcal | Carbohydrates: 89g | Protein: 46g | Fat: 55g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 399mg | Sodium: 1471mg | Potassium: 730mg | Fiber: 6g | Sugar: 2g | Vitamin A: 13516IU | Vitamin C: 20mg | Calcium: 810mg | Iron: 8mg